Fagottelli

by Drew Bolton




You'll need

  • – for the Pasta dough
  • 500g 00 Flour
  • 13 egg yolks
  • 1 additional egg
  • 20g salt
  • A touch of olive oil
  • ––––––––
  • – for the Filling
  • 2 Broccoli heads
  • 8 Eschalots
  • 1L Chicken stock
  • 6 Leaves of gelatin
  • ––––––––
  • – for the Truffle aioli
  • 1 egg yolk
  • 15g Cabernet Sauvignon wine
  • 300ml Pomace olive oil
  • Salt
  • ––––––––
  • – to Serve
  • 1 handful of mixed mushrooms, such as king brown, oysters, shimiji, etc.
  • Mixed herbs, for example - watercress, red vein sorrel, nasturtium
  • 1 Egg yolk

Here's how

  1. Combine the pasta flour with the salt in a bowl. Make a well in the flour with your hands and gently add the egg yolks and egg into it, adding a splash of good olive oil as you go. Mix and knead together, then rest the mixture for a few hours.
  2. Whilst the pasta is resting, prepare the filling by chopping up 2 heads of broccoli and blanching them in boiling salted water until tender. Once tender, refresh them in ice water. Finely dice the eschalots and sweat down in a saucepan with a little butter until tender, then add the chicken stock and reduce down until only ¼ of the liquid remains. Add the broccoli, reheat briefly, then transfer all to a high speed blender and puree until smooth. Add 6 leaves of gelatin for every 750ml of broccoli puree. Allow to set in the fridge until firm.
  3. Roll out the pasta to the second lowest setting on a pasta machine. Using a piping bag, pipe dots of the puree about the size of an Australian 50 cent piece on the dough. Ensure the dots are evenly spaced. Next, fold the pasta over and seal it shut with a little egg wash. Reserve until you a ready to serve!
  4. Next, the Truffle aioli! Combine the eggs and vinegar into a food processor. Whilst it blends gradually, add the pomace olive oil until emulsified. Add the truffle paste and season to taste.
  5. To Serve, blanch the fagottellis in salted water until the pasta is cooked and the filling has become liquid. Place on a plate, leaving a gap in the middle of the plate. In that gap, place a large spoonful of the truffle aioli. Sautee the mushrooms in a little butter and place in between the fagottellis. Garnish with some fresh herbs and leaves then finish with an egg yolk in the center of the plate.

About the Author

Drew Bolton

Drew Bolton is Executive Chef at Vine Double Bay after a culinary career that has seen him work at acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a family that had a deep respect and love for food. Taught to cook from a young age by his father, Drew’s love for food quickly... Read Full Bio

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